Oven Roasted Salmon with Cucumber Relish

DRY RUB BARBECUED SALMON WITH TOMATO, BELL PEPPER, AND CUCUMBER RELISH
SERVES 4

INGREDIENTS:

For the relish
1 medium ripe red tomato, seeded and diced
1 whole green onion, trimmed and thinly sliced on the bias
1/2 small yellow bell pepper, stemmed, seeded, and diced
1/4 cucumber, seeded and diced
1 teaspoon minced fresh cilantro
1 1/2 teaspoons freshly squeezed orange juice (about ½ orange)
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Granulated sugar, to taste

For the salmon
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons chili powder, or to taste
1 1/2 teaspoons kosher or sea salt, or to taste
1/2 teaspoon garlic powder
4 (6-ounce) center-cut salmon fillets (skin on)
2 teaspoons canola oil

INSTRUCTIONS:

1.    Preheat the oven to 450°F.

2.    For the relish: Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar, and oil; toss to mix thoroughly. Season to taste with salt, pepper, and sugar. Refrigerate until needed.

3.    For the salmon: Combine the brown sugar, pepper, paprika, chili powder, salt, and garlic powder; stir to mix thoroughly.

4.    Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4hours.

5.    Heat a large, ovenproof sauté pan over medium-high heat. Add the canola oil and heat through. Place the salmon, skin-side down, in the sauté pan. Cook until the skin is crisp, approximately 2 to 3 minutes.

6.    Transfer the pan to the oven and cook until the salmon is cooked to the desired doneness, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium-well.

7.    Spoon relish over each fillet and serve immediately.